1. Mix the yeast and sugar with warm water, mix the noodles and milk powder, add the yeast water and make a dough, divide into 4 large portions. (I didn't knead the noodles very much) As long as the fermentation is in place, it is still soft)
2. The fermented bean curd is mashed with a spoon.
3. Take a dough and form it into a noodle, spread it with fermented bean curd, and roll it up from bottom to top.
4. Cut into 8 equal parts with a knife, and the remaining 3 parts of dough are the same in the third and fourth steps.
5. Separate the cut mantou into a steamer that has been rubbed with oil, and ferment to 2.5 times its size in a warm place. (It must be fermented in place! Because only fermented once)
6. Fill the pot with water and bring it to a boil. Put the fermented mantou in the pot and cover tightly. Steam it on high heat for 15 minutes to get out of the pot.
7. Steamed finished product. Reminder: This amount can make 32 Damantou. Too much can halve all materials.
Buy on JD
Buy on Amazon